YOUR CART
- No products in the cart.
Subtotal:
$0.00
Let’s add a little sparkle to our side dish routine! Balsamic Brussels Sprouts are a revamp of my favorite roasted green veggie.
Brussels sprouts are like my favorite pair of sweatpants. I count on them.
Whether grilled, sautéed, roasted, or made in a crockpot (ahem, Crockpot Brussels Sprouts), simple Brussels sprouts recipes are a way of life in our house.
Today, however, we’re changing out of our sweatpants and dressing up our Brussels sprouts for a date!
With their warm, crispy, caramelized outsides and tender insides, these balsamic Brussels sprouts are a pleasing addition that will elevate any meal. (As are these Roasted Brussels Sprouts with Garlic.)
Even those who profess not to be fans of Brussels sprouts will change their tune once they’ve tried this easy roasted balsamic Brussels sprouts recipe. (These Brussels Sprouts Chips are another sure way to convert nonbelievers.)
Don’t be surprised when it’s love at first bite!
“Crispy, bursting with flavor! My husband said they were the best I ever made.”
— Victoria —
The coating of a sweet and tangy balsamic vinegar + maple syrup caramelizes these roasted Brussels sprouts to candied perfection in the oven. (It’s the same science behind these Baked Acorn Squash Slices.)
Make this recipe your own with a custom medley of vegetables. Check out my ultimate guide to Oven Roasted Vegetables for tips and seasoning suggestions.
Make sure they’re cut side down and spread into a single layer for maximum crispiness.
Made from quality aluminum, these baking sheets are higher durable and conduct heat very evenly.
Oh, balsamic Brussels sprouts, I cannot wait for our second date!
While I have not experimented with this, I think it could be done. I suggest following this Roasted Frozen Brussels Sprouts recipe and drizzling some balsamic onto the Brussels Sprouts towards the end of cooking.
Overcrowding your Brussels sprouts on the sheet pan is the common culprit for soggy sprouts. When roasting, the Brussels sprouts need adequate space around them so air can circulate properly. When placed too close together, the Brussels sprouts will steam rather than roast, which gives them a softer rather than crispy texture.
Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy clean-up, line a large, rimmed baking sheet with aluminum foil. Place the Brussels sprouts in the center of the pan and top with olive oil, maple syrup, salt, and pepper. Toss to coat.
Spread into a single layer on the baking sheet. For maximum crispiness, flip the Brussels sprouts so that the cut sides are touching the baking sheet. If your baking sheet is too small to hold all of the Brussels sprouts without crowding them, spread them between two pans.
Bake for 15 minutes, then remove the pan from the oven. Drizzle the balsamic over the top. With a spatula, gently toss to coat the Brussels sprouts with the balsamic and promote even browning, then return to the oven.
Continue cooking for an additional 8 to 10 minutes or until the sprouts are crisp on the outside and tender on the inside. (If you are roasting on two sheet pans, switch the pans’ positions on the upper and lower racks after you add the balsamic). Don’t be alarmed if the outsides of the Brussels sprouts become quite dark; this is the balsamic and maple syrup caramelizing.
Remove the pan from the oven and sprinkle with cheese, either directly on the sheet pan or after transferring the Brussels sprouts to a serving plate. Serve hot.
Serving: 1(of 6) without cheeseCalories: 121kcalCarbohydrates: 17gProtein: 5gFat: 5gSaturated Fat: 1gPotassium: 602mgFiber: 6gSugar: 6gVitamin A: 1140IUVitamin C: 129mgCalcium: 67mgIron: 2mg
Create an account to easily save your favorite projects and tutorials.
Brussels sprouts are so sweet and tasty, I make them in some fashion at least twice a week. Here are some of my favorite Brussels sprouts recipes: